本文選題：即食食品 + 攤販　； 參考：《現(xiàn)代食品科技》2017年08期

【摘要】：本文研究了上海即食牛肉樣品中微生物的污染情況。從上海的5個國際超市和5個街頭攤販隨機抽取20份即食牛肉樣品,采用培養(yǎng)法分析樣本的菌落總數(shù),并從每份樣品中隨機抽取10個菌落采用16S r RNA基因測序法對細菌進行分類鑒定。超市牛肉樣本的菌落總數(shù)平均為(1.08±1.73)×108 CFU/g,街頭攤販樣本菌落總數(shù)平均為(2.84±8.49)×10~8 CFU/g,二者在統(tǒng)計學上無顯著性差異(p0.05),但均高于國家標準(≤8×104 CFU/g)。所有樣本均未檢出能引起嚴重食物中毒的病原體,但檢測到種類多樣且與食物中毒、尿路感染、肺炎、乳腺炎以及菌血癥等疾病相關的多種病原菌操作分類單元(OTU)。結果表明,即食食物是一個經(jīng)常被忽視的致病微生物的儲存庫,我國應加強對即食食物的衛(wèi)生管理,從而降低即食食品引起的食源性疾病傳播幾率。
[Abstract]:The contamination of microorganisms in Shanghai ready-to-eat beef samples was studied in this paper.Twenty ready-to-eat beef samples were randomly collected from 5 international supermarkets and 5 street vendors in Shanghai.Ten colonies were randomly selected from each sample and identified by 16s r RNA gene sequencing.The average colony count of beef samples in supermarkets was 1.08 鹵1.73 脳 108 CFU / g, and that of street vendors was 2.84 鹵8.49) 脳 10 8 CFU / g. There was no statistical difference between the two groups (p 0.05), but both were higher than the national standard (鈮，

本文編號：1771019